Chocolate Andes Mint Cookies – loaded with Andes mint pieces and topped off with a melted Andes mint, these are going to become your new favorite cookie!
These indulgent cookies are tasty any time of year, but they are especially popular during the holiday season. And those little pops of green also make them perfect for St. Patrick’s Day.
I’ve always been a mint chocolate lover, and even as a child I was crazy for those little foil-wrapped andes candies. But melting them on top of a cookie takes things to a whole new level. They are right up there with my family’s favorite mint brownies. Delicious!
Reasons to make these andes mint cookies:
- No chilling is required! You are less than thirty minutes away from some of the best chocolate mint cookies you have ever tasted.
- With Andes mint chocolates both in the dough and melted on top, they are loaded with minty flavor.
- The swirled chocolate mint topping makes them lovely on Christmas cookie trays.
- They are a huge hit wherever you serve them!
HOW TO MAKE CHOCOLATE ANDES MINT COOKIES
- PREP – Let your butter soften at room temperature for a few hours. Unwrap the mints. Line two cookie sheets with parchment paper or silicone liners, or spray with cooking spray. Preheat your oven to 350 degrees f.
- WET INGREDIENTS – Beat butter and sugars with a hand mixer for a couple of minutes until creamy. Add the eggs and vanilla and beat again.
- DRY INGREDIENTS – In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt. Stir into the wet ingredients, then stir in the mint baking bits.
- FORM – Use a tablespoon sized cookie scoop to portion the cookie dough, then roll into balls.
- BAKE – Place cookie dough balls on prepared pans at least two inches apart. Bake at 350° for about 9 minutes or until barely set in the middle. Immediately place an unwrapped mint on top of the baked cookies.
Let them sit for about 5 minutes, or until the chocolate melts. Use the back of a spoon to swirl the chocolate over the tops of the cookies. - COOL– Transfer the cookies to a wire rack to cool completely. It will take at least an hour for the chocolate to set.
STORING COOKIES
You can store these mint cookies at room temperature for up to a week in an airtight container. I recommend placing waxed paper between the layers when you stack them.
They also freeze well. Waxed paper is even more important if you do freeze them, or they can stick together. They will last for 3-4 months in the freezer in heavy-duty ziplock bags or a freezer safe container.
When ready to serve them, it’s best to let them thaw at room temperature. When you try to microwave them, the chocolate can melt while the cookie is still cold.
Pro Tips:
- For chewy chocolate cookies, don’t overbake them! You want to just bake them until the centers are barely set. They will continue to bake on the pan as the mint is melting, so if you leave them in the oven too long, they will be dry.
- Use a cookie scoop to ensure that your cookies are the same size and will bake evenly.
- You should be able to find the Andes baking bits by the chocolate chips on the baking aisle, and the regular Andes mints on the candy aisle. If not, you can order them online at Amazon or Walmart.
MORE DELICIOUS COOKIE RECIPES
- Rolo Cookies
- Oatmeal Toffee Cookies
- Green Mint Chocolate Chip Cookies
- Brown Butter Pumpkin Snickerdoodles
- M&M Christmas Cookies
- Iced Oatmeal Cookies
- Lemon Cookies with Powdered Sugar
- Chocolate Crinkle Cookie Recipe
Chocolate Andes Mint Cookies
Mint chocolate cookies topped with andes chocolate mints. A perfect Christmas cookie for chocolate mint lovers!
Ingredients
- 1 cup salted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 2/3 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup Andes mint bits
- 8.5 oz bag Andes creme de menthe thins (about 42 mints)
Instructions
- Line baking sheets with cooking spray or line with silicone liners. Preheat oven to 350 degrees.
- Cream butter and sugars in a large bowl. Beat in eggs and vanilla extract.
- Sift together the flour, cocoa powder, soda, baking powder, and salt in a medium bowl.
- Add the dry ingredients to the creamed mixture and stir until barely combined. Stir in the Andes mint bits.
- Scoop dough with a tablespoon (I like to use a cookie scoop), then roll into balls. Place on prepared pans at least 2 inches apart.
- Bake at 350° for about 9 minutes. Immediately place a mint on top of each cookie. Let sit for about 5 minutes until the chocolate melts. Use a spoon or offset spatula to spread the melted chocolate over the cookies.
- Transfer the cookies to a wire rack to cool completely. It can take up to an hour for the chocolate to set.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.
Nutrition Information:
Yield:
42Serving Size:
1Amount Per Serving: Calories: 157Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 105mgCarbohydrates: 24gFiber: 0gSugar: 15gProtein: 1g
Andes mints star in this delicious chocolate cookie recipe. If you love thin mint Girl Scout cookies, you must make these as soon as possible!
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent right to your inbox! Plus you’ll get new recipes from me every week!
Leave a Reply